I don’t cook fish that often, which is a shame since fish is fresh and readily available at every supermarket in Japan. Unfortunately I happen to live in a so-called one room mansion (with extra stress on ONE ROOM) which means that not only will my kitchen but also my room smell like fish. But as the weather is getting warmer, the window is more often than not left open which means that it’s not as bad as in winter, so maybe I will start cooking fish more often now.
Soy ginger glazed salmon
2 fillets of salmon
1/2 tsp of grated ginger
4 tbsp soy sauce
1 tbsp sugar
2 cloves of garlic, finely chopped
2 chillis, finely chopped (depending on you palette, with or without seeds)
1 tbsp vinegar
- Mix grated ginger, soy sauce, sugar, finely chopped garlic, chillis and vinegar until the sugar looks melted.
- Coat the fillets and leave them in the sauce (meatside down) in the fridge for at least 10 minutes.
- Warm up a pan with some vegetable oil at high heat and scorch the skin quickly for about 30 seconds (I know it looks burnt on the picture but it really wasn’t, even though I had my doubts at first). Flip the fillets over, reduce the heat to low/medium and cook for another 3-4 minutes.